Mediterranean Vegetable Casserole

Remove the skin from the shallots, cut into quarters, halve the garlic, remove the seedling. Dice peppers without seeds, cut zucchini into equal cubes, dice tomatoes without seeds, divide romanesco into no roses, quarter mushrooms, pluck basil. Put the Roman pot in cold water for 20 minutes. Preparation: Pour olive oil into the Roman pot.

Mix all the ingredients, without basil, put into the Roman pot form, season with sea salt and pepper.

Place in the oven heated to 220 °C for 40 minutes.

Add the basil 10 minutes before the end of cooking.

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